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    Home » Recipes » Chicken

    Leftover Chicken Potato Bake (Healthy)

    September 16, 2019 By Monika Last Updated May 9, 2023 26 Comments

    Jump to Recipe
    Potato and chicken in creamy sauce in white bowl with lemon and yellow dish in background.

    This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner.  Preparation is simple and the dish only needs 15 minutes in the oven.  It’s creamy and comforting though not too calorific. Perfect served with carrots, beans or peas.

    Side view of potato and chicken in creamy sauce in white bowl with yellow casserole dish and halved lemon in background.

    This chicken and potato bake consists of 3 parts: chicken, potatoes and sauce.  It involves simply combining ready-to-eat chicken pieces with cooked potatoes and pouring over an easy white sauce before the dish bakes to golden perfection.

    Ingredients

    I don’t often use cream in my recipes but I used a moderate amount in this one as it complements the lemon flavour really well.  There is no need to use heavy cream though, single/light cream will do.

    Another ingredient I’ve used that makes a great pairing with lemon is thyme.  Thyme is not necessarily at the top of my favourite herbs list but a combination of thyme and lemon is one of my absolute favourites!  There is even a variety of thyme called lemon thyme, which is nature’s way of showing how these 2 flavours are simply made for each other!  If you use lemon thyme as opposed to regular thyme add a little less lemon zest.

    Chicken and potato bake ingredients in individual dishes.

    What meat to use

    You can use either a mixture of dark and white meats or just dark meat.  I don’t recommend using just white meat (i.e. chicken breast) – since it’s already cooked baking it again might make it a little dry, even with all the sauce in this casserole.

    I used a combination of leftover white meat and chicken thighs I used to make chicken noodle soup.

    Top down view of potatoes and chicken pieces in creamy sauce with lemon wedge in white bowl, herbs and halved lemon at top and partial view of white dish.

    What potatoes to use

    I recommend waxy, salad potatoes, which have a lower starch content than floury potatoes and keep their shape well in cooking.  Jazzy potatoes, Charlotte, Anya, baby potatoes, red potatoes, new potatoes and Red Bliss are all good choices.

    If you like this leftover chicken potato recipe you might also like this simple leftover salmon and potato bake.

    How to make chicken potato bake: step-by-step

    1.Peel and boil the potatoes in salted water with a bay leaf, drain, then place (hot or cold) inside the casserole dish.

    Peeled potatoes inside white oval dish.

    2. Add the chicken pieces and tuck in between the potatoes. Meanwhile preheat the oven to 220 C.

    Peeled potatoes and chicken pieces inside white oval dish.

    3. To make the sauce in a saucepan melt the butter (do not let it brown), add the flour and whisk until a smooth paste forms (roux).

    Roux inside saucepan with green whisk on top of cooling rack.

    4. Add the chicken broth, increase the heat and whisk constantly until the sauce thickens.

    Smooth white sauce in saucepan with green whisk on top of cooling rack.

    5. Add the cream, lemon juice and zest, mustard, onion and garlic granules, thyme and whisk until well combined and smooth. Season to taste and set aside for 2 minutes.

    White sauce with mustard, herbs and spices in saucepan with green whisk on top of cooling rack.

    6. Pour the sauce over the top of the casserole.

    Potatoes and chicken pieces in creamy sauce inside white oval dish.

    7. Scatter the cheese and bake on the top shelf for 15 minutes or until lightly browned.

    Potatoes and chicken pieces in creamy sauce with grated cheese on top in white oval dish.

    8. Remove from the oven and place on a cooling rack for 5 minutes. Tuck in!

    Top down view of creamy chicken and potato casserole in white oval dish.

    Top tips and FAQs

    • I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes,Red Bliss, red potatoes or Yukon Gold).
    • You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
    • You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
    • Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
    • Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
    • Add bits of bacon or ham into the casserole for even more flavour, if you like.
    • It is important to bake the casserole on the top oven shelf to allow it to lightly brown on top.
    • Refrigerate for up to 3 days.
    • Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.

    Optional extras

    This potato and chicken recipe is delicious as it is but you could add bits of ham or bacon into the casserole for even more flavour.  You can also serve it with freshly chopped chives or parsley.

    You might also like

    • Mini Chicken and Asparagus Pot Pies (Healthy)
    • Grilled Pineapple Chicken Salad Recipe
    • Chicken Breast in White Sauce (Low Fat)

    You might also like this collection of healthy, easy chicken recipes.

    Keep in touch!

    How has your creamy chicken and potato bake turned out for you? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of potato and chicken in creamy sauce in white bowl with yellow casserole dish and halved lemon in background.

    Creamy Chicken Potato Bake (Healthy)

    This aromatic, citrusy chicken potato bake is an easy way to turn your leftover chicken into a delicious family dinner.  Preparation is simple and the dish only needs 15 minutes in the oven.
    5 from 21 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Low fat
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 357kcal
    Author: Monika Dabrowski

    Ingredients

    • 7-8 ounces (200-230 g) leftover chicken
    • 1½ pounds (700 g) potatoes, peeled
    • 1 bay leaf

    For the lemon thyme sauce

    • 2¼ tablespoons (30 g) butter
    • 2½ tablespoons (25 g) all-purpose/plain flour
    • 1½ cups (350 ml) chicken stock
    • ⅓ cups (80 ml) single cream/light cooking cream
    • 1 tablespoon lemon juice plus zest of 1½ lemon
    • 1⅓ tablespoons fresh thyme, leaves only or 1 tsp dried, or to taste
    • 1 teaspoon Dijon mustard
    • ½ teaspoon garlic and onion granules/powder each
    • 3 tablespoons mature cheddar or similar
    • Fine sea salt and pepper to taste

    Instructions

    • Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes).  Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
    • Preheat the oven to 425 F/ 220 C/ gas mark 7. 
    • To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux).  Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
    • Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth.  Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes.  Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
    • Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!

    Notes

    • I recommend using salad potatoes, which hold their shape well in cooking (ex. Charlotte, baby potatoes or Red Bliss).
    • You can boil the potatoes in advance to save time (do NOT overcook them). Drain and cool them completely, then refrigerate, covered, for up to 2 days.
    • You can also make the sauce in advance and once cooled, refrigerate overnight. Heat up and stir vigorously before pouring into the casserole. You may also have to add a drop of water (and adjust seasoning) before using as the sauce will likely have thickened.
    • Use a combination of white and dark meats or just dark meat. White meat alone may not produce best results (it can be a little dry).
    • Use either regular thyme or lemon thyme – add a little less lemon zest if using the latter.
    • Add bits of bacon or ham into the casserole for even more flavour, if you like.
    • It is important to bake the casserole on the top oven shelf to allow it to lightly brown on to (alternatively broil for a few minutes).
    • Refrigerate for up to 3 days.
    • Freeze the casserole, unbaked, covered, for up to 3 months. Alternatively freeze small portions of ready casserole in airtight containers.
    • Preparation time DOES include the time needed to boil the potatoes.

    Nutrition

    Serving: 1serving | Calories: 357kcal | Carbohydrates: 31g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 255mg | Potassium: 963mg | Fiber: 5g | Sugar: 2g | Vitamin A: 521IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 7mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1885 shares

    Comments

      5 from 21 votes (9 ratings without comment)

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    1. Mary says

      July 01, 2024 at 9:12 pm

      5 stars
      I made this dish this evening and it was absolutely delicious. I think it will become
      a favourite. I'm still licking my. lips and the dish. Well done and Thank you.

      Mary (Ireland)

      Reply
      • Monika says

        July 02, 2024 at 8:55 pm

        You are welcome! Glad to hear it:)

        Reply
    2. Margaret Daily says

      February 23, 2024 at 2:42 am

      5 stars
      Excellent, 5 stars!!! Doubled the receipe, and was asked to quadruple it next time!
      Modifications I made to make wheat free: as most GF flours mute seasonings in recipes, across the board use x1.5 quantity for ea. seasoning & cheese (not liquids)
      Red Mill GF baking flour,
      x1.5 times ea. seasoning spices,
      1 tsp ground fine - dried lemon peel instead of lemon zest.
      Half & Half
      Small Creamer potatoes, broken open after put in casserole.

      And Had fresh bacon cut into large bits to sprinkle onto individual bowls.

      Reply
      • Monika says

        February 23, 2024 at 9:44 am

        Glad you enjoyed it! Thank you for your feedback:)

        Reply
    3. Ruthie says

      November 08, 2023 at 12:08 am

      5 stars
      This is a “Keeper” recipe: husband loves it, I love that it’s a wonderful dish for leftover chicken thighs! The only things I did differently were lime instead of lemon because I thought I had lemon and did not and used Better Than Bouillon roasted chicken base instead of chicken stock. Husband wants more chicken next time!

      Reply
      • Monika says

        November 08, 2023 at 10:31 am

        I am glad lime turned out to be a good alternative to lemon in this recipe. Thank you for taking the time to share feedback:)

        Reply
    4. Gillian Cumpstone says

      February 16, 2023 at 9:26 am

      5 stars
      Made this last night for supper and it was easy and very tasty. Good way to use up leftover roast chicken.

      Reply
      • Monika says

        February 16, 2023 at 10:03 am

        Thanks for the feedback:)

        Reply
    5. Dawn says

      January 30, 2023 at 12:15 am

      5 stars
      I would cut the thyme amount in half. I followed the recipe and the sauce turned out too bitter to serve. To correct the bitterness, I added 1/2 tsp sugar, 1/4 tsp Dijon mustard and 2 tsp Herbs de Provence, which balanced the earthy notes of thyme and brought the lemon flavor back to the foreground. I also ground some Lemon Pepper over the top of the dish to stabilize the lemon. Then I served it to everyone and didn't receive any complaints... whew!

      Reply
      • Monika says

        February 01, 2023 at 11:08 am

        Thank you for bringing this up! I have now tweaked the ingredients slightly to let people know they can adjust the amount of thyme according to taste.

        Reply
    6. Em Elle says

      June 07, 2022 at 11:35 am

      5 stars
      Simple but tasty! Thanks for sharing!

      Reply
      • Monika says

        June 07, 2022 at 2:38 pm

        Glad you enjoyed it, thanks for the feedback:)

        Reply
    7. T says

      February 28, 2022 at 3:16 pm

      Thank you. Was looking for a recipe with leftover chicken. I don’t have a cream but has everything else. Hope it’s gonna work as well. I also prefer thinly sliced potatoes than whole ones so will do it instead. Can’t wait. Thank you x

      Reply
      • Monika says

        February 28, 2022 at 4:29 pm

        I hope you enjoy it:)

        Reply
    8. Cat says

      July 20, 2020 at 9:09 am

      5 stars
      Very easy recipe and turned out great! I didn't have left over chicken I just pan fried some thigh fillets and it worked well. Also added some sliced garlic instead of powdered onion/garlic as I didn't have them in the pantry. Thanks for the simple and easy recipe!

      Reply
      • Monika says

        July 20, 2020 at 2:58 pm

        Thank you for letting me know Cat! I am glad you were able to make easy swaps and make this recipe work for you:)

        Reply
    9. Lizet Bowen says

      September 24, 2019 at 11:34 am

      5 stars
      Monika, this is such a great recipe! I love potatoes and creamy sauces. And I usually cook extra meat to use for a second meal.
      Thanks for sharing at #CookBlogShare!

      Reply
      • Monika says

        September 24, 2019 at 7:22 pm

        Thank you!

        Reply
    10. louise Gunstone says

      September 23, 2019 at 10:40 am

      5 stars
      It's currently raining where I am and this looks amazing and a perfect dish to warm us all up! I love the idea of making sure leftovers are new meals in themselves... i'll be giving this one a go. Thanks

      Reply
      • Monika says

        September 23, 2019 at 5:07 pm

        Thank you! I hope you like it, let me know how it turns out for you!

        Reply
    11. Jo Allison / Jo's Kitchen Larder says

      September 22, 2019 at 7:34 am

      5 stars
      So beautifully creamy and comforting yet still light and that lemon thyme combination... My boys would lick the bowls clean 🙂

      Reply
      • Monika says

        September 23, 2019 at 6:42 am

        Thank you Jo!

        Reply
    12. Donna says

      September 19, 2019 at 7:16 am

      5 stars
      I love the combination of lemon and chicken, and I don't think I've ever had anything like this. Sounds fab, I'll have to give it a go!

      Reply
      • Monika says

        September 20, 2019 at 7:19 am

        Thank you!It's pretty simple to make and more importantly - creamy, and my family will eat anything that's creamy!

        Reply
    13. Monika says

      September 17, 2019 at 12:06 pm

      Thank you! I hope they do, let me know how it turned out for you.

      Reply
    14. Kankana Saxena says

      September 17, 2019 at 12:28 am

      5 stars
      You gave me a perfect recipe idea for my upcoming weekend party. I have a feeling kids will love this dish 🙂

      Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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